1. First spread the noodles into the steamer, heat water in the pot to boil, put the noodles on high heat and steam for 15 minutes.
2. While steaming the noodles, cut the green onion, ginger, garlic and spare, and cut the pork.
3. Fold the long beans into small pieces and wash them for later use.
4. When the ingredients are ready, the noodles are almost ready to be steamed. Serve them and let them cool. Then shake the steamed noodles apart by hand. Add a little oil to the pot to heat up, add the fatty meat, the fringe will turn yellow, and all the oil in the fatty meat will come out.
5. Add lean meat and stir fry for a while, add green onion and ginger, add 1 teaspoon of cooking wine, and stir fry.
6. Add 1 teaspoon of salt, 2 teaspoons of soy sauce, and stir fry.
7. Pour the beans, add 2 teaspoons of salt, add oyster sauce, and stir fry for 3 to 5 minutes.
8. After the vegetables are stir-fried, add an appropriate amount of hot water. The water is almost the same as the vegetables. If you can't master it, you can use a bowl, which is almost a bowl of hot water. After adding hot water, cover the pot and simmer the beans. About 8 minutes or so.
9. After the beans are simmered, add a little chicken essence. Pour the soup from the pot into a bowl and set aside.
10. After shaking the steamed noodles, spread them on top of the dishes in the pot. You can spread them in layers. Pour a little bit of the soup from the stir-fried vegetables in the bowl on top. It is easier to spread the noodles layer by layer and taste better. . After the final spread, pour all the soup in the bowl on the noodles, add garlic and drip a little sesame oil. Mix the noodles with chopsticks. Turn off the heat during the noodle spreading process, otherwise it will be mushy. After the noodles are mixed, stir-fry the noodles and vegetables on a low heat for a while, not too long, about one minute, in order to dry the soup at the bottom of the pot. Then turn off the heat, cover the lid and simmer for a minute. Open the lid again and you can start eating. The aroma is tangy, with the smell of garlic and sesame oil, and the saliva will flow out.
Tips:When heating water in the pot, it depends on the specific situation. If it is too little, the noodles will dry out, and if it is too much, the noodles will not taste good. The soup that comes out at the end is best to look like a bowl. When mixing the noodles, they must be mixed, otherwise some noodles have color, and some have no color, and the color is uneven.
